I often come across comments that mayonnaise should not be heated (however, no one explains why). Write in the comments if you know where this information comes from?
I remember how my mother and I prepared festive dishes for the New Year's table. And almost every one had mayonnaise!
Before the holidays, we bought 4-5 jars of mayonnaise and it was just enough for us. "Olivier", "Herring under a fur coat", "Mimosa", snack cakes (most often it was a liver cake) and, of course, casseroles ...
We cooked baked chicken in a mayonnaise-based sauce, French meat and potato casseroles. And no one then spoke so much and so often about the dangers of this sauce.
Perhaps the composition was different then. But what could be added to mayonnaise so that it suddenly becomes as harmful as everyone is talking about?
And why before it could be heated, but now "ah-ay-ay!"? I have many recipes from magazines of those times ("Peasant" and "Rabotnitsa", for example). And everywhere it is quietly written: "Grease with mayonnaise, sprinkle with cheese and bake in the oven."
But recently, after reading the latest news, I stopped buying mayonnaise in the store. I cook it myself (especially since it's well, very simple!) At the end of the article, I will leave a link to a video where I show how I prepare mayonnaise in different ways and what I do if it suddenly does not work out. There are several recipes at once - look, you will definitely like it!
And the first recipe (which I now use more often than others) is mayonnaise with milk without eggs. This is what I use now in casseroles and add to the dough for jellied pies. And I just add it to salads. It's very thick! Therefore, it is also convenient for them to sandwich snack cakes.
Prepares in a minute. I combine milk and vegetable oil. I use only refined oil. I dip the hand blender into the bowl and beat for 30 seconds.
Then I add sugar, salt, mustard and lemon juice (or vinegar). Beat again for 30 seconds and the sauce is ready! Can be used.
This sauce is stored in the refrigerator for 3-4 weeks. This is much longer than any other homemade mayonnaise.
Try to cook. It always works. And in casseroles, it tastes much better than mayonnaise cooked in eggs.
As promised, a video where I prepare several mayonnaise recipes at once:
Recipe:
• Milk - 150 ml
• Vegetable oil - 300 ml
• Lemon juice - 3 tbsp. (or any 6% vinegar 2 tablespoons)
• Salt - 1/2 tsp.
• Sugar - 1 tsp.
• Mustard - 1 tsp.